Zubereitung

1. 1

   Finely dice the onion, leek, carrot and celeriac. Melt the butter in a large pot and sweat the vegetables over medium heat until soft and translucent, letting them stay pale.

2. 2

   Add the peeled, diced potatoes, pour in the vegetable stock and stir in the marjoram. Cover and simmer gently until the potatoes are completely tender.

3. 3

   Blend roughly half of the soup with a stick blender so it turns creamy while still keeping some chunks. Stir through the cream and season with salt, pepper and nutmeg.

4. 4

   Warm through briefly and serve hot. For a classic touch, drop in sliced sausages and scatter fresh chives over each bowl.